Cranberries and Orange Buns

These delicious muffins are real energy boost for the middle of the afternoon.use fresh r frozen cranberries; both will work equally well for these tea-table delights. The orange rind adds to the tangy flour of the cranberries.


350g/12 oz/3 cups plain (all-purpose) flour, sifted

15ml/1 tsp baking powder

Pinch of salt

115g/4oz/generous ½ cup castor (superfine) sugar

2 vegan eggs

150ml ¼ pint 2/3 cup oil

Finely grated rind of 1 orange

150g/5oz1 ¼ cups cranberries, thawed if frozen


1.Preheat the oven to 190°/C/375°F/Gas 5. Lightly grease the cups of a muffin tin (pan)or line them with paper cases

2.Sift together the flour, baking powder and salt into a large bowl. Add the sugar and stir to mix. Make a well n the centre.

3.Using a fork, lightly beat the eggs with the milk and corn oil in another bowl, until they are throughly combined.

4.pour the egg mixture into the dry ingredients. Stir with a wooden spoon until just blended to a smooth batter.

5.Gently fold in the orange rind and cranberries with a metal spoon.

6.fill the paper cases and bake for about 25 minutes, until risen and golden. Leave to stand for 5 minutes before transferring to a wire rack.

Serve warm or cold. Store in airtight container for up to 3 days.